Whir with a blender til smooth (or use an immersion blender). Cook just like a pancake. Hot pan, quick spray of Pam, flip when edges are dry and bubbles form. Top with berries or natural peanut butter and banana. You can make 3 smaller pancakes or one giant one. EAT UP!!

Saturday, April 7, 2012

The Oak Bay Bistro opened their doors for a private healthy cooking lesson for our Biggest Winner group. Chef John Waller taught the group a few super yummy dishes that could be easily recreated at home.Chef Waller bought most of his ingredients at Costco & The Root Cellar and the tuna was purchased at Finest At Sea (FAS) in James Bay.

Our first dish, shown by BDHQ owner Michele Shorter above, was a chicken lettuce wrap with peanut sauce and pickled veggies. So yummy! Chef Waller showed us how easy it was to pickle veggies and it really put a fresh spin to the wraps.Pickling Liquid1 cup piping hot water from tap½ cup rice wine vinegar (can use white vinegar to make it more sour)6 Tablespoons white sugar2 ¼ Teaspoons kosher saltCombine and pour over vegetables in a jar and let sit for minimum 1 week for best flavourVeggies will keep for at least 1 month.We used grated daikon and carrots for our wraps.

Next was an amazing seared tuna steak resting on top of a delicious quinoa salad. I can't WAIT to make this again at home. This flavorful dish is packed full of protein and could be eaten for lunch or dinner.

1. Lightly toast the quinoa in a cooking pot, add olive oil, shallot, chili flakes & fennel seeds.2. Add 1 1/2 cups water & 1/2 tsp. salt if desired3. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer4. Cook for 15 minutes5. Remove quinoa from heat and allow to sit five minutes with the lid on6. Fluff quinoa gently with a fork and it's ready to serve